Old Chatham Sheepherding Company Hudson Valley Camembert

Old Chatham Sheepherding Company Hudson Valley Camembert

Code: 63951120005

Code Type: UPC

Region: USA or Canada

Category: Cheese

UPC: 639511200052

EAN: 639511200052

Soft ripened cheese. Made with fresh sheep & cow's milk. The active cultures in our cheese continue to grow. The cheese consistency and texture will change as the cheese ages. Old Chatham Sheepherding Company is dedicated to raising and milking healthy sheep, who graze on lush organically managed pastures. Culture and vegetable rennet transforms the milk into curds and whey which are hand ladled into molds, put in a salt brine bath and carefully transferred into our caves for aging, creating the highest quality and best tasting sheep's milk cheese possible. 1-888-SHEEP-60. www.blacksheepcheese.com.

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Specifications

  • Units In Package: 1
  • Height, IN: 3.905
  • Width, IN: 2.685
  • Length, IN: 1.88
  • Weight: 0.35
  • Package Type: Overwrap
  • Country of Origin: Usa
  • Ecommerce Description: Old Chatham Sheepherding Company Hudson Valley Camembert. This Is Soft Ripened Cheese. Made With Fresh Sheep & Cow's Milk. The Active Cultures In Our Cheese Continue To Grow. The Cheese Consistency And Texture Will Change As The Cheese Ages. Culture And Vegetable Rennet Transforms The Milk Into Curds And Whey Which Are Hand Ladled Into Molds, Put In A Salt Brine Bath And Carefully Transferred Into Our Caves For Aging, Creating The Highest Quality And Best Tasting Sheep's Milk Cheese Possible.
  • Ingredients: Pasteurized Sheep's Milk, Cow's Milk, Cream, Culture, Enzymes, Salt, White Mold.
  • Marketing Description: Old Chatham Sheepherding Company Hudson Valley Camembert Soft Ripened Cheese. Made With Fresh Sheep & Cow's Milk.
  • Net Weight, OZ: 8.0
  • Package Size, OZ: 8.0
  • Seasonal: N
  • Temperature Indicator: Chilled

Category Path

  • Dairy Products
  • Food, Beverages & Tobacco
  • Food Items
  • Cheese

Ingredients

  • Cream
  • Pasteurized Sheep's Milk
  • Cow's Milk
  • White Mold.
  • Salt
  • Enzymes
  • Culture